Description
A creamy and flavorful chicken chili made in the crockpot with cream cheese for a rich texture.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet (1 oz) taco seasoning
- 1 block (8 oz) cream cheese, softened
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Place chicken breasts in the crockpot.
- Add black beans, corn, diced tomatoes, taco seasoning, cumin, garlic powder, and onion powder.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the chicken with two forks.
- Add cream cheese and stir until melted and fully combined.
- Cook for an additional 30 minutes.
- Serve warm.
Notes
- Adjust seasoning to taste.
- Top with shredded cheese, sour cream, or cilantro if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American